Heat the oil in a large frying pan or
saucepan and fry the onions for 3-4 minutes until golden. Add the
garlic, fry for about 1 minute, and then stir in the tomatoes.

Blend the
tomato puree with the stock or water and stir into the pan with the
cumin, cinnamon and seasoning. Simmer, covered, over a low heat for 15
minutes, stirring occasionally. Do not allow to boil.

Add the
prawns and lemon juice and simmer the sauce for a further 10-15 minutes
over a low to moderate heat until the prawns are cooked and the stock is
reduced by about half. Serve with plain rice or in a decorative ring of
Persian Rice, garnished with parsley.

Serves 4

Cumin and cinnamon add subtle spiciness to
this delicious, simple-to-make prawn recipe, which comes from the Middle
East.